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White Chocolate Fruitcake

4 ounces finely diced dried figs
2 counces finely diced dried apples
4 ounces finely diced dried apricots
2 ounces finely diced dried pears
2 ounces dried currants
2 ounces chopped dried bananas
3/4 cup bourbon
1/2 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
6 eggs, separated
8 ounces white chocolate, melted and cooled
1 cup flour
4 ounces toasted pecans
3 tablespoons flour
2 ounces white chocolate, melted

Mix figs, apples, apricots, pears, currants, bananas and bourbon
in bow. Cover and let macerate for at least 24 hours.

Preheat oven to 300F. Butter 9" by 5" by 3" loaf pan. Line bottom
with waxed paper and dust with flour. Cream butter with sugar
until light and fluffy. Add vanilla, cinnamon, cloves and nutmeg.
Add egg yolks, one at a time, beating well after each addition.
Beat in chocolate, then flour. Mix pecans and 3 tablespoons flour
into fruit mixture. Stir into batter. Beat whites until soft
peaks form. Mix 1/3 whites into batter, then fold in remaining
whites.

Pour batter into prepared pan. Cover with buttered aluminum foil.
Place in baking dish and add hot water to come halfway up sides of
loaf pan. Bake about 2 1/2 hours, or until cake tester inserted
in center of cake comes out clean. Cool cake complete before
unmolding. Wrap in wax paper, then in foil. Let stand at least
8 days at room temperature.

Before serving, drizzle 2 ounces melted chocolate decoratively over
cake.

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